Toast coconut on a baking sheet in a 350° oven until golden-brown, about 6 minutes. Set aside.

In a blender, blend together coconut milk, almond milk, tofu, sugar, cornstarch, and salt until completely smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble. Remove from heat and whisk in vanilla, then stir in 1 cup of the toasted coconut.

Pour into baked pie crust, and refrigerate for a few hours.

Meanwhile, make pineapple topping (recipe below).

When pie and topping have set, spread topping over pie, and sprinkle on the remaining 1/2 cup of toasted coconut.

Pineapple Topping

The Ingredients:

1 20 oz. can crushed pineapple

1/3 c sugar

3 T cornstarch

1/8 t salt

1 T margarine

The Process:

Whisk together sugar, cornstarch, and salt in a small saucepan. Whisk in 2 T of juice from the pineapple until no lumps remain.

Add remaining pineapple and its juices, and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.

Remove from heat and whisk in margarine until smooth. Refrigerate for a couple hours before using.